Ingredients
• 8 oz penne pasta (or gluten-free)
• 1 tbsp olive oil
• 12 oz Italian sausage, casings removed (mild or hot)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups fresh spinach (or frozen, thawed & drained)
• 2 cups low-sodium chicken broth
• ½ cup heavy cream or full-fat coconut milk
• ½ cup grated Parmesan cheese (plus extra for serving)
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes (optional, for heat)
• Salt & black pepper to taste
• Fresh parsley, chopped (for garnish)
Instructions
- In a large deep skillet or Dutch oven, heat olive oil over medium heat. Brown sausage, breaking it apart, until cooked through. Remove and set aside.
- In the same pan, sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Return sausage to the pan. Stir in uncooked penne, chicken broth, Italian seasoning, red pepper flakes, salt, and pepper.
- Bring to a boil, then reduce heat to medium-low. Simmer covered for 13–15 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
- Stir in heavy cream, Parmesan, and spinach. Cook 1–2 minutes more until spinach is wilted and sauce is creamy.
- Taste and adjust seasoning—add more cheese, salt, or a splash of lemon juice for brightness.
- Serve hot, garnished with fresh parsley and extra Parmesan.
✨ Perfect for:
• Quick weeknight dinners
• Minimal cleanup (just one pan!)
• Feeding a hungry family
💡 Make ahead: Reheat gently on the stove with a splash of broth to restore creaminess.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 4 , Calories : 480 per serving , Net Carbs: 36g , Fats: 24g , Protein: 28g